Pecan Crusted Chicken with Honey Mustard Yogurt Sauce

A quick and easy entrée you can pair with any side, this pecan crusted chicken recipe is a guaranteed go-to in my dinner arsenal! Tender chicken breast, a crunchy, flavorful crushed pecan crust, and a sweet, tangy honey mustard yogurt sauce – all for under 500 calories.

This is a great go to recipe when you don’t know what to eat for dinner! This is such a simple and easy recipe but it’s packed full of flavor and texture. I’m sure this on will be making it onto your weekly meal rotation!

Why You’ll Love This Recipe

1. Pecan crusted chicken is a great go-to recipe when you don’t know what to make for dinner! It’s so simple, but it’s packed full of delicious flavor and incredible texture.
2. The honey mustard yogurt sauce is a real flavor explosion, and it’s so simple to make. The Greek yogurt base is rich in protein and probiotics, and it gives a lovely sour note to the dip.
3. Usually to get a really crispy chicken, you have to fry it, which means extra oil and extra calories. Good news! This pecan crusted chicken breast is oven baked and it still remains deliciously crunchy. Each crusted chicken breast with sauce is around 500 calories, making it part of a well-balanced meal when served with a side of vegetables.

Cheryl’s Tips

• If you like things spicy, add a little more cayenne to the pecan crust.
• To make sure the chicken breasts cook at the same rate, they need to be roughly the same size and thickness. If you’re using especially-thick chicken breasts, you’ll want to pound them thin with a rolling pin or meat mallet before you get started.
• We recommend using local honey if you can! While there’s not a ton of scientific evidence behind the theory, it’s commonly believed that local honey can help reduce the severity of seasonal allergies since it’s made with pollen collected from local, regional plants. Even if that’s not the case, it certainly can’t hurt! You’ll also be supporting your local beekeepers!

Don’t Miss These Delicious Chicken Dishes

• Air Fryer Chicken Cordon Bleu
• Instant Pot Chicken Risotto
• Blackened Chicken Sandwich
• Gluten Free Fried Chicken
• Chicken Bacon Ranch Sliders
• Boneless Skinless Chicken Thighs in the Air Fryer
• Air Fryer Frozen Popcorn Chicken
• Mustard Fried Chicken
• Instant Pot Chicken Alfredo
• Chicken Etouffee
• Frozen Chicken Breasts in the Air Fryer
• Chick-fil-A Southwest Salad Recipe
• Rattlesnake Pasta
• Air Fryer Chicken Legs
• Instant Pot Chicken and Noodles

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5 from 1 vote

Pecan Crusted Chicken with Honey Mustard Yogurt Sauce

Prep: 15 minutes minutes

Cook: 25 minutes minutes

Total: 40 minutes minutes

Crispy chicken breast with a seasoned crushed pecan crust and a creamy, tangy honey mustard yogurt sauce.

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4 servings

Ingredients

For the Pecan Crust

• ▢ 1 cup pecans whole or halved; unsalted, unflavored
• ▢ 1 teaspoon paprika smoked or sweet
• ▢ 1 dash cayenne pepper

For the Chicken

• ▢ 4 medium boneless, skinless chicken breasts approximately 6 ounces each, pounded thin
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste
• ▢ 4 tablespoons Dijon mustard

For the Honey Mustard Yogurt Sauce

• ▢ 1 cup plain Greek yogurt
• ▢ 2 tablespoons yellow mustard
• ▢ 2 tablespoons Dijon mustard
• ▢ ¼ cup local honey

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Equipment

• Food processor
• shallow bowl
• Cutting board or large plate
• pastry brush
• large baking pan
• Internal meat thermometer
• Small mixing bowl
• whisk

Instructions 

• Preheat oven to 400° Fahrenheit.
• Add 1 cup pecans, 1 teaspoon paprika, and 1 dash cayenne pepper to bowl of food processor. Pulse ingredients until pecans are finely chopped. Transfer mixture to shallow bowl and set aside.
• Place 4 medium boneless, skinless chicken breasts on cutting board. Season chicken breasts on all sides with salt and freshly cracked black pepper to taste.
• Brush each chicken breast with 1 tablespoon Dijon mustard (4 tablespoons Dijon mustard total), covering chicken breast on both sides.
• Place each chicken breast in shallow bowl of crushed pecans, gently pressing chicken into pecan mixture to coat completely. Flip chicken breast over and coat other side, then transfer chicken breast to large pan. Repeat with remaining chicken breasts.
• Once all chicken breasts have been coated in crushed pecans, place pan in preheated oven. Bake chicken 20 minutes, then check internal temperature of chicken breasts with meat thermometer.
• Continue baking chicken as needed, checking internal temperature 1 to 2 minutes, until chicken reaches 160° Fahrenheit internally.
• When chicken breasts reach target internal temperature, remove pan from oven and set aside. Let chicken rest 5 minutes.
• While chicken rests, add 1 cup plain Greek yogurt, 2 tablespoons yellow mustard, 2 tablespoons Dijon mustard, and ¼ cup local honey to small mixing bowl. Whisk ingredients together until fully incorporated into smooth mixture.
• After 5 minutes, transfer chicken breasts to serving plates. Top chicken with prepared yogurt sauce and serve immediately with desired sides.

Notes

• Chicken Breasts: Use chicken breasts that are basically the same size and thickness, to ensure they cook at the same rate. If they vary wildly or if the chicken breasts are especially thick, pound them to a uniform thinness with a rolling pin or meat mallet before seasoning them.

Nutrition Information

Serving: 1serving | Calories: 480kcal | Protein: 45g | Fat: 23g | Saturated Fat: 3g | Trans Fat: 0.02g | Total Carbs: 25g | Fiber: 4g | Sugar: 20g | Net Carbs: 21g | Vitamin C: 3mg | Cholesterol: 111mg | Sodium: 547mg | Potassium: 869mg | Calcium: 103mg | Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik